Caprese Stuffed Portobello Mushroom Caps - Vegetarian

The Caprese Stuffed Portobello Mushroom Caps combine the classic Italian flavors of fresh mozzarella, juicy cherry tomatoes, and aromatic basil, elevated by the rich depth of Portobello mushrooms and a sweet, tangy balsamic glaze. Each bite promises a burst of flavor and a satisfying texture that delights the palate.

Imprimer la recette Pin Recipe

Temps de préparation 10

Temps de cuisson 20

Temps total 30

Type de plat Appetizer

Cuisine Italian

Portions servings

Calories 220 kcal

Ingrédients

4 large Portobello mushroom caps

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup cherry tomatoes, halved

8 ounces ounces fresh mozzarella, sliced

1/4 cup fresh basil leaves, chopped

2 tablespoons balsamic glaze

Instructions

Preheat oven to 375°F (190°C).
Remove stems from Portobello mushroom caps and gently scoop out the gills with a spoon.
Brush both sides of each mushroom cap with olive oil and season with salt and pepper.
Place the mushroom caps on a baking sheet, gill side up.
Fill each mushroom cap with cherry tomatoes and place a slice of mozzarella on top.
Bake in preheated oven for 15-20 minutes, or until cheese is melted and bubbly.
Remove from oven and sprinkle with fresh basil.
Drizzle with balsamic glaze before serving.

Nutrition (per 100g)

Keyword appetizer, balsamic glaze, basil, Caprese, cherry tomatoes, dinner party, easy recipe, foodie, fresh mozzarella, gluten-free, gourmet dish, healthy eating, italian cuisine, low carb, portobello mushrooms, quick appetizer, simple cooking, tasty starter, vegetarian recipe

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Caprese Stuffed Portobello Mushroom Caps – Vegetarian